Dear Sisters,

 

“By small and simple things are great things brought to pass.” (Alma 37:6)

 What an inspired passage – it causes us to think.  In the New Testament, the Jewish community is praying to be delivered from the hands of bondage.  They are promised a Messiah.  They expected a loud, clashing, war-like deliverance with much shedding of blood and a vindication.  And so they waited. 

 And while they waited, a baby was born under the humblest of circumstances, born in a stable.  Some people looked heavenward for a sign of His birth and saw a Star, but most of the world was unaware of His birth.  He was raised in a home of modest means and worked side-by-side with his earthly father learning the craft of carpentry.  When he became of age, he left his home and quietly preached his Heavenly Father’s words – words of love, forgiveness and meekness. 

 And the Jewish community continued to wait for their Messiah.  While listening for thunder, they missed the whispered words that delivered us all from bondage.  A small and simple thing.

 In our own lives, we have been touched by and participated in small and simple things.   It is likely that we do not know the outcome of most of the small acts of kindness.  Elder Jeffrey R. Holland (October 2008) said, “When we speak of those who are instruments in the hand of God, we are reminded that not all angels are from the other side of the veil.  Some of them we walk and talk with here, now, every day.  Some of them reside in our own neighborhoods.  Indeed heaven never seems closer than when we see the love of God manifested in the kinds of devotion of people so good and so pure that angelic is the only word that comes to mind.”

 President Monson refers to Charles Dicken’s immortal “Christmas Carol,” in which Ebenezer Scrooge is visited by his former partner, Marley, on the Eve of Christmas.  Marley sadly bemoans opportunities lost, “Why did I walk through crowds of fellow-beings with my eyes turned down, and never raise them to that blessed Star which led the Wise Men to a poor abode? Were there no poor homes to which its light would have conducted me!”

 As we enter the holiday season, our thoughts also turn to the angels among us that have touched us deeply through small and simple things.  Although, we may not know the outcome of some of our acts, we should remember those to which we are the beneficiary.  We have arrived at the conclusion that to be ungrateful is to be blind to happiness.  Let us take heed of Marley’s lament and turn our eyes upward, to raise them “to that blessed Star which led Wise Men.”  Let us listen to our Savior’s soft voice so that we can remain in his service – and by small and simple means, achieve great things.

 Has your life been touched by another sister?  Has someone acted as an angel in your life through a small act, perhaps without even knowing it.

 For our Christmas activity, we are asking each of you to share a memory of a way that other sisters have touched your life.  If an experience doesn’t come to your mind, share a Christmas tradition that has affected your life or a Christmas recipe. Please write in a letter format. If you wish to remain anonymous, please leave your name off.  Please email your letter to Nachelle Edgington, by no later than December 1^st, nachelle.edgington@gmail.com.

 

Thank you!  “By small and simple things are great things brought to pass

Love,

Relief Society Activities Board

November Preparedness Newsletter

Download Newsletter HERE

Oat Recipes

Homemade Instant Oatmeal
5 cups quick oats
1 cup brown sugar
1 cup of non-dairy creamer or powdered milk

Place 7 cups of quick oats into a large bowl. Puree the remaining 3 cups in a blender or food processor. Stir the pureed oatmeal into non-pureed quick oats. Stir in the brown sugar & non dairy coffee creamer or powdered milk. Package in resealable plastic bags with 1/2 cup of instant oatmeal mix in each one -OR- store the entire mix in an airtight container, scooping out 1/2 cup of mix each time you would like to make a bowl of oatmeal.

To prepare oatmeal: Mix 1/2 cup of oatmeal mix with 3/4 cup of water. Microwave for 1-2 minutes, depending on your microwave.

Apple Crisp
5-6 apples
1/8 teaspoon salt
1 cup uncooked oatmeal
1/3 cup butter
3/4 cup brown sugar
cinnamon
1/2 cup flour
white sugar

Slice apples in baking dish (peeled or unpeeled).  Sprinkle cinnamon and white sugar over apples.  Mix remaining ingredients with a fork and sprinkle on apples.  Bake at 350 degrees for 35 minutes.


Granola
2 cups oats (regular, not quick cooking)
1 1/2 cup nuts/seeds of your choice
1/3 cup oil 
1 teaspoon salt
1/4 teaspoon cinnamon
pinch of nutmeg
pinch of ginger
1/3 cup honey or maple syrup
1/2 teaspoon vanilla extract
1/4 cup dried fruit
anything else you like

In a bowl combine the oats and nuts/seeds. Pour in oil and honey (or maple syrup) and stir to combine. Add in seasonings and vanilla and mix well. Spread out on a baking sheet covered in parchment paper and bake at 350 F for 25-30 minutes, stirring every 10 to make sure all pieces bake evenly. Add in dried fruit during the last 10 minutes of baking.  Store in an airtight container.

No Bake Cookies
2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
pinch of salt
1/2 cup peanut butter
3 cups quick oats

In a saucepan over medium heat, combine the sugar, cocoa, milk, and margarine.  Bring to a boil, stirring occasionally.  Boil for 1 minute, then remove from heat and stir in vanilla, salt, peanut butter and oats.
Drop by rounded spoonfuls onto waxed paper.  Allow cookies to cool for at least 1 hour.  Store in airtight container.  

*Note:  The 1 minute cooking time is important.  If cookies to not set, they were not boiled enough.  If cookies are dry and crumble, they were boiled too much.  

Oatmeal Cookies
1 cup butter
1 cup white sugar
1 cup brown packed sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick oats

 In a medium bowl, cream together butter, white sugar, and brown sugar.  Beat in eggs one at a time, then stir in vanilla.  Combine flour, baking soda, salt, and cinnamon;  stir into creamed mixture.  Mix in oats.  Cover, and chill dough for at least one hour.  Preheat oven to 375.  Grease cookie sheets. Drop walnut-sized balls of dough 2 inches apart on cookie sheets.  Flatten each cookie with a large fork dipped in sugar.  Bake 8-10 minutes in preheated oven.  Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

October Preparedness Newsletter

Download newsletter HERE

Hot Cocoa and Fruit Drink Mix Recipes

Fruit Drink Mix Slush
1 glass fruit drink
1 cup ice cubes
1 tablespoon lemon juice
sugar, as needed

Put all ingredients in the blender and blend.


Hot Cocoa/Fruit Drink Mix Pops
Hot cocoa/Fruit Drink Mix
Water (or Milk for Hot Cocoa)

Prepare hot cocoa or fruit drink as directed on package.  Pour into ice cube trays or popsicle molds.  Add stick.  Freeze.  Enjoy!


Hot Chocolate Mix Chocolate Shake
2 Cups milk
2-4 TBS of hot chocolate powder
2 scoops vanilla ice cream
desired toppings

Mix ingredients in blender, and blend until smooth.

Relief Society University - October 12, 2013

Dear Sisters,

Come and join us for a Super Saturday at Relief Society University: October 12th. Choose 1 class per hour and return to Ronda Dalrymple @    rondadalrymple6@gmail.com so we can have adequate handouts available.

*Cooking classes as listed           

* Missionary Memos- come write a note  

*Inexpensive gifts               

*Cute and easy cake decorating ideas

*Principles of Provident Living can be a blessing to us by simplifying our lives and protecting us in times of turmoil and uncertainty.

*Estate Planning- what can you do for your future

*Planter boxes- begin to plan for next year’s garden

*Genealogy- something for everyone from beginner to advanced; come ready to search (you are encouraged to bring you laptop)

Name: ______________________________        phone:____________________

Please circle 1 choice per hour.                 Saturday October 12th

room	10:00	11:00	12:00	1:00
kitchen & nursery	caramels Ruth Stoddard	Asian cooking Natsuko Blankenagel	x   x    x	pies /pie crusts Julie Farmer
relief society	missionary memos	Provident Living Nicole T. Davis	12:30-1  "Christ in Christmas"	estate planning Jake Anderson
gym	cake decorating Nachelle Edgington	inexpensive gifts Karen Hansen	12-12:30  lunch	planter boxes Dave Lubbers
high council room	genealogy setting up accounts	genealogy beginnings Bishop Eastman	x   x    x	genealogy research

Ward Missionary Care Packages Service Project

The Relief Society is collecting items for care packages to send to the missionaries serving in our Ward. Beginning this Sunday we will have boxes out for donations.

The theme of this service project is:

"BY SMALL AND SIMPLE THINGS GREAT THINGS ARE BROUGHT TO PASS"

Donation list for International Missionaries:

Letters (will be scanned and emailed to missionaries)

Money (to be given to parents to put in missionary's account)

Donation list for United States' Missionaries: Some ideas for items to bring include:

Stamps
Notes of encouragement
Hymns on cd
Mints
ChapstickMoney
Pens
Post-its
Thank you cards
Picture of temples
Ties

List of Missionaries in the field in November (when we are sending packages):

Anthony Wardell (FL)
Andrew James (A.J.) Lubbers (PA)
Kohle Perkes (Mexico)
Braden Shields (VA)
Courtney Evans (AZ, Brazil)
Bryon Dalrymple (Mexico)
Kason Kendall (NC)
Brianne Smith (WA)
Ryan Wilkinson (SD)
Trevor McCleery (El Salvador)
Stacey Call (FL)

September Preparedness Newsletter

 Download Newsletter HERE

Potato Recipes

Pesto Mashed Potatoes

1 3/4 cups water

1/4 cup olive oil

1 pouch pesto sauce mix

1/2 tsp salt

3/4 cup milk

2 cups potato flakes

Olive oil (optional for garnish)

Grated parmesan cheese (optional for garnish)

Heat water, olive oil, pesto mix, and salt in a sauce pan until boiling.  Remove from heat and add milk.  Stir in  potato flakes with a fork until potatoes are desired consistency.  Serve warm with a drizzle of olive oil and grated parmesan cheese.

Baked Macaroni and Cheese

1 cup potato flakes

1/2 cup water

2 cups dry elbow macaroni noodles

1 egg

1 1/4 cup low fat milk (or milk substitute)

1/4 tsp garlic powder

1/8 tsp mustard powder (or 1/2 tsp mustard)

pinch of salt and pepper (to taste)

3/4 cup grated sharp cheddar

1/8 cup low fat cottage cheese (or 1 oz cream cheese)

1/4 cup panko bread crumbs (optional)

1/4 cup grated parmesan cheese (optional)

Preheat oven to 425 degrees.  Grease 9x13 in baking dish.  While the oven heats, cook pasta in salted water according to package directions.  Drain pasta and set aside.  In a separate, microwave safe, bowl whisk together potato flakes, 1/2 cup milk, and 1/2 cup water.  Microwave for 3 minutes and stir until creamy.  In another bowl, whisk together the egg, 3/4 cup milk, mustard powder, garlic powder, salt, and pepper.  Pour the egg mixture into the (now empty) sauce pan you used for the pasta.  Cook cheese and egg mixture over medium heat, whisking constantly, until cheese melts and the sauce begins to thicken (about 2-3 minutes).  Turn off the heat.  Add mashed potato mixture to the sauce pan and stir until smooth.  Add an additional 1/2 cup milk and stir.  Add the pasta to the sauce and season with additional salt and pepper if desired.  Pour macaroni mixture into baking dish.  If desired, sprinkle bread crumbs and paremesan evenly over each dish.  Bake for 15-20 minutes or until the bread crumbs are golden brown.

Cheesy Corn Chowder

1 small yellow onion

1/2 cup carrots, chopped

1 medium red bell pepper, roughly chopped

2 cups potato flakes

2 cups low fat milk

1 cup water

2 chicken bouillon cubes +2 cups water OR 2 cups chicken broth

1 (15 oz.) can creamed corn

pinch of sweetener of choice

salt and pepper to taste

1/ cup grated low fat cheddar or mozzarella cheese

1/4 cup grated parmesan cheese

Add all ingredients except for the cheese to a large pot and bring to a boil.  Turn down heat to medium low and cover.  Cook on medium low heat for 45 minutes, or until all of the vegetables are tender, stirring occasionally.  After cooking, ladle or pour pot contents into a blender, and blend until vegetables are the desired size and consistency.  Pour everything back into the pot and stir in cheeses until everything is well combined.

*May also add cooked chicken, additional corn, or bacon for a different variation.

Potato Parmesan Biscuits

3 cups all-purpose flour

1 1/3 cups potato flakes

2 tablespoons baking powder

2 tablespoons sugar

2 teaspoons salt

1 cup cold butter, cut into small cubes

1 cup buttermilk

1/2 cup cold water

1 egg

Heat oven to 375 degrees.  Mix flour, potatoes, parmesan, baking powder, sugar, and salt in a large bowl.  Add butter; rub with fingers or a for until mixture forms coarse crumbles.  Stir together buttermilk, water, and egg in a small bowl.  Add to dry ingredients; mix with a fork to make a moist soft dough.  Dough will not be smooth.  Turn dough onto a floured surface and knead 3-4 times.  Roll to 3/4 inch thickness.  Cut into desired shapes and place on a lightly greased or parchment lined baking sheet.  Bake biscuits until golden brown, about 30 minutes.  Cool 10 minutes before serving.

Whole Wheat Potato Rolls

1 3/4 cups water, hot

1 1/ cups potato flakes

2 cups all-purpose flour

1 cup whole wheat flour

1/4 cup dry milk powder

1 package active dry yeast

1 teaspoon salt

6 tablespoons butter, softened

1/4 cup honey

1 egg

Combine water and potato flakes in a medium bowl, let stand 5 minutes.  Mix flours, dry milk powder, yeast and salt in a large bowl of a stand mixer or a mixing bowl.  Stir butter, honey, and egg into potatoes.  Add to dry mixture and beat with paddle or hook attachment to make a smooth and elastic dough, about 5 minutes.  (Can also beat well with spoon and knead on a hard surface until smooth.)  Cut into 8 equal pieces and shape into balls (16 pieces to make dinner rolls).  Place at least 1 inch apart on two lightly greased or parchment lined baking sheets.  Cover with a towel and let rise in a warm, draft-free place until double in size, 1 to 1 1/2 hours.  Heat oven to 350 degrees.  Bake until golden brown, 20-25 minutes.

August Preparedness Newsletter

Download Newsletter HERE...

Bean Recipes

How to cook beans:

Rinse and pick over the beans, looking for rocks or bad beans.  Soak the beans in a large bowl of water and cover for a few hours or overnight. Drain.  Add flavor if desired (use oil, onions, garlic, carrots, etc.  Beans can be a meal themselves!)  Cover with water and bring to a boil.  Once boiling, reduce heat and simmer until the beans are as tender as you like.  Salt 3/4 of the way through.  Drain, or serve with the liquid.  (The liquid from the pot can also be used as a soup base.)

Quick-soak method:

Rinse beans in cold water.  Put them in a large pot and cover with about 3 inches of cold water.  Bring almost to a boil (small bubbles appear around the edges of the pot), cover, and remove from heat.  Let sit for 1 hour.  Drain.  Beans are ready to cook.

Refried Beans

2 1/2 cups of dry pinto beans (about 1 lb.)

3 Quarts water

1/2 cup chopped onion (optional)

2 Tbsp olive oil or bacon fat

1/4 cup water

Salt to taste

Cheddar Cheese (optional)

Rinse the beans in water and remove any small stones pieces of dirt, or bad beans  Cook the beans in water. (see above) strain beans from cooking water.  Add onions and oil/fat to a wide, sturdy, frying pan on medium high heat.  Cook onions until translucent.  (Note the onions are optional, you can skip them if you want.)  Add the strained beans and about 1/4 cup of water to the pan.  Using a potato masher, mash the beans in the pan, while you are cooking them, until they form a rough puree.  Add more water if necessary to keep the fried beans from getting too dried out.  Add salt to taste.  Add a few slices of cheese, or grated cheese, if you want.  

Layered Bean & Rice Casserole

3-4 tablespoons oil

3/4 cup water

1-2 cups sliced fresh mushrooms (can use canned)

2 green bell peppers, chopped

1 large onion, chopped

2-3 fresh, minced, garlic cloves (or more if desired)

1 (28oz) can undrained canned tomatoes

1 (19oz) can red kidney beans, drained

3/4 cup long grain rice (uncooked)

1 tbsp chili powder

2 tsp cumin

1/8 - 1/4 tsp cayenne pepper

1-2 shredded mozzarella cheese

Set oven to 350 degrees F.  In a large skillet or Dutch oven, heat the oil with water over medium heat.  Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).  Add in tomatoes (with juice, and slightly broken up), beans, rice, chili powder, cumin and cayenne; mix to combine.  Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.  Transfer to a large greased baking dish.  Sprinkle with mozzarella cheese over top.  Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave on high for 2 minutes).

Cream Soup (using beans)

White Beans

Water

Grind some white beans to flour.  Use 2 tablespoons white bean flour per cup of liquid for thin soups, 3 tablespoons for medium and 4-5 tablespoons for thicker soups or gravies.  Add whatever flavoring and cooked vegetables and meats you choose.

Hummus

1 (15oz) can chickpeas (garbanzo beans)

1/4 cup fresh lemon juice

1/4 cup tahini (sesame seed paste)

half of a clove garlic, minced

2 tbsp olive oil, plus more for serving

1/2 -1 tsp kosher salt (to taste)

1/2 tsp ground cumin

2-3 tbsp water

dash of paprika for serving

Combine tahini and lemon juice in food processor.  Process for 1 minute.  Scrape sides and bottom of bowl then turn on and process for 30 seconds.  Add olive oil, garlic, cumin and salt.  Process for 30 seconds.  Scrap sides and bottom of bowl and process for another 30 seconds.  Open can of chickpeas, drain liquid, then rinse will with water.  Add half of the chickpeas to the food processor and process for 1 minute.  Scrape sides and bottom of bowl, add remaining chickpeas, and process for 1-2 minutes or until thick and quite smooth.  Add water by tbsp until desired texture and thickness is achieved.  To serve, drizzle with olive oil and sprinkle with paprika.

Chili

2 pounds ground beef

2 cloves garlic, chopped

1 (8oz) can tomato sauce

2 tbsp chili powder

1 tsp ground cumin

1 tsp ground oregano

1 tsp salt

1/4 tsp cayenne pepper

1 (15oz) can kidney beans, drained and rinsed

1 (15oz) can pinto beans, drained and rinsed

shredded cheese

chopped onions

tortilla chips

lime wedges

Place the ground beef in a large pot and throw in the garlic.  Cook over medium heat until browned.  Drain off excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne.  Stir together well, cover, and then reduce the heat to low.  Simmer for 1 hour, stirring occasionally.  If the mixture becomes overly dry, add 1/2 cup water at a time as needed.  Add the beans and simmer for 10 minutes.  Served with shredded cheddar, chopped onions, tortilla chips and lime wedges.

Bean Dip
1 (16 ounce) can refried beans
2 cups shredded cheddar cheese
1 (1 ounce) package dressing mix
1 cup sour cream

Combine beans, cheese, ranch dressing mix, and sour cream.  Heat the mixture over a medium heat, stir until the ingredients are well blended and warm.

July Preparedness Newsletter

download newsletter at: https://www.dropbox.com/s/gwrhz6qeyczdzwt/julynewsletter.jpg

Vital Records/Information for Collection and Storage

• Emergency phone numbers (police, fire, city, doctors, etc.)
• Family emergency plan pages
• Neighborhood/Ward Block plan pages
• Doctors/Specialists business cards
• Dental Records
• Second set of insurance Cards
• Copy of health insurance policy
• Immunization records
• Prescription Medications
• Auto insurance policies
• Car titles, leases, warranties, repairs.  Include documents for recreational vehicles.
• Emergency Radio Stations in your cars
• Church membership records
• Church certificates, ordinances, patriarchal blessing
• Ward/Stake directory
• Diplomas
• Class schedule of family members still in school
• Maps of school and school calendar
• School transcripts
• Your Resume
• Employment information
• Retirement, pension, profit sharing plans
• Wage statements and copy of most recent paycheck stub
• Annual social security statement
• Estate planning, Advanced directive, Durable power of attorney
• Health care information
• Financial power of attourney
• Funeral home contracts and plans
• Family information section: Fill out Child ID and DNA cards
• Pictures of Family 
• Adoption, Birth citizen ship, Divorce, Marriage, Death Certificates
• Color Copies of drivers licences
• Military Record of Service Papers
• Color Copies or Original copies of passports
• Copies or original social security cards
• Fingerprint cards for each family
• Any and all legal documents
• List of bank accounts and information
• List of credit card numbers and information
• Investment, Annuity contracts, Bonds, CD's, IRA's
• Tax Returns for the last 3 years
• Safety Deposit Box information
• Stock Certificates, Mutual Funds, Money Markets, Tax Returns
• Print copies of indes, pedigree charts and family group sheets
• Records of home repair, maintenance, passwords and home owner's insurance
• Mortgage statements and appraisals
• Property Tax Bills
• Land Survey and Title Policy

Other items to include with Vital documents

• Extra copy of key for house and cars.
• Table of contents to easily find something (try using labels, tabs or dividers)

Pasta Recipes:

Marinara Sauce

1 (15oz) can diced tomatoes

1 (15oz) can tomato sauce

1 (6 oz) can tomato paste

2 TBS sugar (more or less according to taste)

1/2 tsp basil

1/2 tsp oregano

1/2 tsp black papper

1/2 tsp salt

1 tsp crushed red pepper flakes (more or less according to taste)

Combine all ingredients in a pan, stire, simmer, cover and continue to simmer for 20-30 minutes.  Season again to taste.  Serve over pasta of choice.

Pasta Salad

1 (16oz) package uncooked pasta

1 (16oz) bottle italian dressing

2 cucumbers chopped

6 tomatoes, chopped

1 bunch green onions, chopped

4 oz. parmesan cheese

1 TBS italian seasoning

Cook pasta according to package directions, until al dente, and drain.  Toss pasta with the other ingredients. Cover and refrigerate until serving.

Pasta Primavera

2 TBS cornstarch

1 (14 oz) can chicken broth

1 tsp dried oregano

1/4 tsp garlic powder

2 cup broccoli florets

2 medium carrots, sliced

1 medium onion, cut into wedges

1 medium tomato, diced

4 cup cooked thin spaghetti

3 TBS grated parmesan cheese

Mix cornstarch and 3/4 cup broth.  Mix remaining broth, oregano, garlic, broccoli, carrots and onion in sauce pot.  Heat to a boil  Cover and cook over low heat 5 minutes or until vegetables are tender.  Add cornstarch mixture.  Cook and stir until mixture boils and thickens.  Stir in tomato.  Toss with spaghetti and cheese.

Macaroni and Cheese

8 ounces elbow macaroni

1/4 cup butter

1/4 cup flour

1/2 tsp salt

1 dash black pepper

2 cups milk

2 cups cheddar cheese, shredded

Cook macaroni according to package directions.  In a medium saucepan, melt butter over medium heat, stir in flour, salt and pepper, slowly add milk.  Cook and stir until bubbly.  Stir in cheese until melted.  Drain macaroni, add to cheese sauce, stir to coat.

Tortellini Soup

3 1/2 cups chicken broth

1 package frozen/dry tortellini (if using dry, cooked)

1 can (15oz) white kidney or cannellini beans, rinsed and drained

1 can (14 1/2oz) Italian diced tomatoes, undrained

1 1/2 tsp dried basil

1 TBS red wine vinegar

Shredded Parmesan Cheese and ground pepper, optional

Cook tortellini according to package directions, drain.  Add cooked pasta back to pot, and add chicken broth.  Stir in beans, tomatoes and basil.  Simmer for 4-6 minutes.  Stir in the vinegar.  Sprinkle with cheese and pepper if desired.

June Preparedness Newsletter

Download newsletter at https://www.dropbox.com/s/qen0ulj19wwjbmc/junenewsletter.jpg

Dehydrated Onion Recipes:

Taco Seasoning:

1/2 cup chili powder

1/4 cup onion powder

1/8 cup ground cumin

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon sea salt

Put ingredients into a jar and shake.

Dry Onion Soup Mix:

2/3 cup dried, minced onion

3 teaspoons parsley flakes

2 teaspoons onion powder

2 teaspoons turmeric

1 teaspoon celery salt

1 teaspoon sea salt

1 teaspoon sugar

1/2 teaspoon ground pepper

Mix together and store in an air tight container.

 I’d recommend shaking the jar to mix the ingredients well before each use. 

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix.  Store this in a dry, cool place. 

Ranch Mix

5 tablespoons dried minced onions

7 teaspoons parsley flakes

4 teaspoons salt

1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.

For dip:  Mix 2 tablespoons dry mix with 2 cups sour cream.

Mix up a few hours before serving, so the flavors all blend.

Cajun Seasoning Mix

2 tsp. salt

2 tsp. garlic powder

2 1/2 tsp paprika

1 tsp ground black pepper

1 tsp onion powder (grind the dehydrated onions to a powder)

1 tsp cayenne pepper

1 1/4 tsp dried thyme

1/2 tsp red pepper flakes (optional)

Mix together and store in an air tight container.

Funeral Potatoes

2 lbs hash browns

1/2 cup butter

2 cans condensed cream of chicken soup

1 pint sour cream

1/2 tsp salt

1/4 cup dehydrated onions

2 cups cheddar cheese, firmly packed

1 tablespoon butter

1 1/2 cup crushed corn flakes

Rehydrate and then saute onions in 1 tablespoon butter until translucent.  Mix all ingredients, except cornflakes and 4 tablespoons butter, together.  Put potato mixture into a 9x13 inch baking pan.  Combine cornflakes and butter and sprinkle evenly over top of casserole.  Bake 350 degrees F for 40-50 minutes or until heated through and bubbly.

Potato Soup

1/4 cup dehydrated onion (rehydrated)

3 whole carrots, diced

3 stalks celery, diced

6 whole small russet potatoes, peeled and diced

8 cups chicken or vegetable broth

3 tablespoons flour

1 1/2 cup milk (can be a combination of milk and cream)

1/2 tsp salt, more to taste

black pepper to taste

1/2 teaspoon cajun spice mix

1 teaspoon parsley

1 cup grated cheese of your choice

Rehydrate and saute onions, carrots, and celery in soup pot.  Stir and cook for 2 minutes or so, and then add diced potatoes.  Cook for 5 minutes, seasoning with salt, pepper, and cajun spice.  Pour in broth and bring it to a gentle boil.  Cook for 10 minutes, or until the potatoes are starting to get tender.  Whisk together the flour and the milk and allow the soup to cook for another 5 minutes.  If desired, remove 2/3 of the soup and blend until smooth in a blender or food processor.  Pour it back into the pot and stir to combine.  Garnish with parsley, bacon, and grated cheese.